These are comforting, like all dumplings, but they’re not stodgy in the least! They’re light and crispy, with a soft, pleasing center. They also have a nice hollow in the middle that you can fill with the goodies from your stew. The dough is based on choux pastry, with a bit of cornmeal and herbs added for extra deliciousness. These are baked instead of simmered in your stew, so that they come to the table fresh and crispy and ready to sop up delicious broth. They’re also really easy to make!
Here’s Roots Manuva with Cornmeal Dumpling
1 cup water
5 T butter
1/4 cup cornmeal
3/4 cup flour
1 t. rosemary, crushed
1. Put the water in a saucepan over high heat. Add the butter, cut in pieces, and bring to a boil.
2. Combine the flour, cornmeal, and all the spices.
3. When the water is boiling, take it off the heat and stir in the flour all at once, till it forms a ball.
3a. Beat in the eggs one at a time until completely smooth.
4. Drop by tablespoonfuls onto a lightly greased sheet.
5. Cook in a preheated 425 degree oven for about 20 minutes, till they’re golden and crispy.
Eat! You can serve them with a stew, or you can fill them with any delicious thing – tapenade, or soft cheese, or tomatoes and basil…anything you like!